Pan-Fried Foie Gras with Caramelized Fruit and Balsamic Reduction 1,150.-
Hokkaido Scallop Gratin on a Half Shell 750.-
Seared Hokkaido Scallop with Truffle Cream 750.-
Baked Escargot in Herbs Butter and Garlic Bread 500.-
Deep-Fried Soft-Shell Crab with Black Pepper and Garlic 400.-
Baked Goat Cheese with Pesto and Truffle Oil 450.-
Deep-Fried Brie with Red Currant Jam 480.-
Lobster Soufflé 450.-
Cheese Soufflé